Spatchcock Turkey

This spatchcock turkey recipe is a whole turkey that’s been brined, then flattened and roasted until golden brown. A spatchcocked turkey cooks significantly faster than a traditional roast turkey, and comes out tender and juicy every time!

You can’t have Thanksgiving without a turkey, but it can be difficult and time consuming to produce the perfect turkey. This spatchcock turkey is a great solution – it’s quick to make, looks super impressive, and is sure to get rave reviews! Serve your turkey with sweet potato casserole, sausage stuffing, and a variety of other side dishes for a memorable holiday meal.

Have you ever had a spatchcock turkey? If you haven’t tried this method of cooking a turkey before, this is the year to give it a try. No more spending half a day in the kitchen waiting for your turkey to cook; this version is ready in an hour!

How to thaw a turkey

Thawing a turkey is easy, it just takes time. The best way to thaw a frozen turkey is to place it in a refrigerator. Make sure that the turkey is either wrapped in plastic from the store or covered with plastic wrap as close to airtight as possible. You will want to thaw the turkey in a roasting pan to collect any water that drips off the bird. You can thaw a turkey by leaving it in the refrigerator for 24 hours for every five pounds of turkey. If you have a 15 pound turkey, it will thaw in the refrigerator in about 3 days.

If you are short on time, you can thaw a turkey in cold water. Leave the turkey in its plastic wrapping and place it in a brining bag or other sealable bag. You can buy brining bags in most cooking stores. Submerge the turkey and bag in a sink full of cold water. The turkey must be fully submerged. You can place a heavy pot or pan on the turkey to keep it submerged. Drain the sink and fill it with new cold water every 25 minutes. The turkey will thaw after a half an hour per pound of turkey. For a 15 pound turkey, this method will take 7 1/2 hours.

I highly recommend thawing in a refrigerator. It is easier and you can be certain that they turkey stays appropriately cool while thawing.

How to brine a turkey

The key to a fantastic turkey is brining the bird before cooking it. Luckily, I have the most amazing turkey brine recipe. To brine the turkey, simply mix up a brine which includes salt, sugar, water, citrus and herbs. Remove the neck and giblets, drain any excess blood or fluids from the turkey and place the turkey in the brine. You can use a large pot or a brining bag. The turkey should be fully submerged in the brine. Place the bird and the brine in the refrigerator and let those flavors develop for about 18-24 hours.

When you are ready to cook the turkey, simply remove it from the brine, rinse the turkey with cold water, wipe off any stray herbs or lemon slices and pat the bird dry with a paper towel. The turkey is full of flavor and ready to go!

How to spatchcock a turkey

Spatchcocking a turkey seems a little intimidating, but it is surprisingly easy and worth the effort. Simply place the bird on its breast and locate the spine. On either side of the backbone cut down the length of the spine. Use poultry shears or a good set of kitchen shears. You want to snip through the ribs about 1/2 inch to an inch away from the spine. Cut all the way down the length of the spine on both sides of the spine until you can remove the back bone.

With the backbone removed, flip the bird over so that the breast is facing up. Spread the bird across a sheet pan and press down hard on the breast. You want to break the bones on the rib cage. Feel free to use two hands on top of each other for more force. Once some of the rib bones are broken the bird will lie flatter on a sheet pan.

Arrange the legs so that they lie as flat as possible on the pan without breaking the joints in the leg or tearing the skin. Finally, tuck the wings under the rib cage to protect them as they cook. Congratulations, your turkey is spatchcocked and ready to butter and roast!

Tips for spatchcock turkey

• If you get stuck cutting the backbone out, try cutting a little closer or farther from the backbone.
• You may need to snip some bones using just the tip of the scissors.
• I like to start cutting from the tail end of the bird. However, if you get stuck, try snipping from the neck end of the bird and have the cuts meet in the middle.
• Feel free to move the bird and backbone around a bit to see where the thinnest and easiest points to cut are located.
• When the breast meat is done at 165 degrees F, the thigh and drumstick meat may reach a higher temperature. The fat content of the thighs will help keep them moist and juicy.

Spatchcock turkey flavor variations

Spatchcock turkey has the wonderful classic roast turkey flavor in a fraction of the time. However, you can mix things up with some other flavors.

• You can use garlic butter for some extra flavor. Simply, add one tablespoon of minced garlic in the butter mixture.
• You can make a Mexican spice turkey by adding to the butter your favorite spice blend, or make your own with two teaspoons each of chili powder, paprika and cumin and one teaspoon each of oregano, garlic powder and onion powder.
• Make a Cajun flavored turkey by mixing in the butter a Cajun spice blend of two teaspoons each of garlic powder and paprika with a teaspoon each of oregano, thyme, cayenne pepper and onion powder.

Safe Temperature for turkey

For juicy, delicious and safe to eat turkey, you want the meat to reach 165 degrees F. When cooking spatchcock turkey, the breast meat will take the longest to reach the correct temperature. When you are measuring the temperature, be sure to measure from the interior of the breast meat making sure not to touch bone with the thermometer. You should also check the thickest part of the thigh to make sure that it’s at the correct temperature.

How long to cook turkey

Spatchcock turkey cooks quickly. An 11 pound bird takes about 1 hour and 10 minutes to cook through. Larger birds may take a little longer and smaller birds may take less time. Remove the turkey from the oven when the meat from the thickest part of the breast reaches 165 degrees F.

This amazing recipe cooks juicy, delicious turkeys much quicker than the traditional roasting method. With this technique, cooking delicious turkey will be so quick and easy, you’ll want to make roasted turkey all year round, not just on holidays!

More holiday dishes you’ll love

• Squash Casserole
• Roast Turkey
• Scalloped Corn Casserole
• Smoked Turkey
• Glazed Ham